Creamy Cauliflower Polenta with Mixed Mushrooms and Leeks

  • Total Time: 40 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Feel-good comfort food at its best, this vegetarian main dish uses lower-carb cauliflower for the polenta, while Simply Organic turmeric, thyme and black pepper pair with a mix of mushrooms to provide sumptuous, earthy flavor. This dish is excellent the second day, so save some for leftovers.

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Ingredients:

Directions:

1. In the bowl of a food processor, working with half the cauliflower at a time, pulse cauliflower until finely chopped, being careful not to over-process. You will be left with about 4 cups of cauliflower “rice.”

2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant. Add cauliflower “rice,” vegetable broth, parsley, salt and pepper. Stir well.


3. Reduce heat to medium-low and cook for 15 to 18 minutes, or until cauliflower is tender and mixture is creamy.


4. Fold in Parmesan and turmeric. Taste and adjust seasoning as desired.


5. In a separate large skillet, warm remaining 2 tablespoons olive oil over medium heat. Add mushrooms and a generous pinch of salt, and cook for about 10 to 12 minutes, until mushrooms release their water.


6. Add leeks and cook for about 2 to 3 minutes, until soft and fragrant. Stir in thyme.


7. To serve, scoop a large ladle of polenta into a bowl, followed by a spoonful of mushrooms and leeks. Top with shaved Parmesan cheese, a sprinkle of red pepper flakes and a handful of arugula, if desired.


Quick tip Processing the cauliflower in a food processor saves you valuable time, but if one isn’t available, you can grate the cauliflower on a box grater. Or look for bags of “pre-riced” cauliflower in your local market. If you go that route, you’ll want about 4 cups.

 

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